Passion Fruit Panna Cotta is a tropical twist on the classic Italian dessert. Silky smooth, lightly sweetened cream is gently set with gelatin and topped with a vibrant, tart passion fruit coulis. This elegant dessert is a perfect make-ahead option for dinner parties or romantic evenings, offering a balance of rich and refreshing in every spoonful.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 4 hrsTotal Time 4 hrs 20 minsFor the Panna Cotta Base
1 ½ cups heavy cream
½ cup whole milk
⅓ cup granulated sugar
1 ½ tsp unflavored gelatin powder
2 tbsp cold water
½ tsp vanilla extract
For the Passion Fruit Topping
½ cup passion fruit pulp (fresh or frozen, with or without seeds)
2 tbsp sugar
1 tbsp water
½ tsp cornstarch (optional, for slight thickening)
Bloom the Gelatin
1
In a small bowl, combine gelatin with cold water . Let sit for 5–10 minutes to soften (bloom).
Meanwhile, lightly grease 4 ramekins or small glasses if planning to unmold the panna cotta.
Make the Cream Mixture
2
In a saucepan over medium heat , combine cream , milk , and sugar .
Heat until sugar is dissolved and mixture is steaming (not boiling) .
Remove from heat and stir in vanilla extract .
Add the bloomed gelatin and whisk until fully dissolved.
Chill
3
Pour the warm mixture evenly into ramekins or glasses.
Let cool to room temperature, then cover and refrigerate for at least 4 hours , or until fully set.
Prepare Passion Fruit Coulis
4
In a small saucepan, combine passion fruit pulp , sugar , and water .
Simmer gently for 3–5 minutes , stirring occasionally.
Optional: Stir in cornstarch slurry (1/2 tsp cornstarch mixed with 1 tsp water) for a slightly thicker sauce.
Let cool completely before spooning over chilled panna cotta.
Serve
5
If unmolding, dip ramekins in hot water for 5–10 seconds and invert onto a plate.
Spoon cooled passion fruit sauce over the top.
Garnish with mint leaves , edible flowers , or a few extra seeds for texture.
Tips & Variations
6
Don’t overheat the gelatin —it weakens setting power.
Can’t find passion fruit? Try mango, raspberry, or lemon curd as a topping.
Vegan version: Use coconut cream and agar-agar in place of dairy and gelatin.
Make ahead: Panna cotta keeps well in the fridge for 2–3 days .
Ingredients For the Panna Cotta Base
1 ½ cups heavy cream
½ cup whole milk
⅓ cup granulated sugar
1 ½ tsp unflavored gelatin powder
2 tbsp cold water
½ tsp vanilla extract
For the Passion Fruit Topping
½ cup passion fruit pulp (fresh or frozen, with or without seeds)
2 tbsp sugar
1 tbsp water
½ tsp cornstarch (optional, for slight thickening)
Directions Bloom the Gelatin
1
In a small bowl, combine gelatin with cold water . Let sit for 5–10 minutes to soften (bloom).
Meanwhile, lightly grease 4 ramekins or small glasses if planning to unmold the panna cotta.
Make the Cream Mixture
2
In a saucepan over medium heat , combine cream , milk , and sugar .
Heat until sugar is dissolved and mixture is steaming (not boiling) .
Remove from heat and stir in vanilla extract .
Add the bloomed gelatin and whisk until fully dissolved.
Chill
3
Pour the warm mixture evenly into ramekins or glasses.
Let cool to room temperature, then cover and refrigerate for at least 4 hours , or until fully set.
Prepare Passion Fruit Coulis
4
In a small saucepan, combine passion fruit pulp , sugar , and water .
Simmer gently for 3–5 minutes , stirring occasionally.
Optional: Stir in cornstarch slurry (1/2 tsp cornstarch mixed with 1 tsp water) for a slightly thicker sauce.
Let cool completely before spooning over chilled panna cotta.
Serve
5
If unmolding, dip ramekins in hot water for 5–10 seconds and invert onto a plate.
Spoon cooled passion fruit sauce over the top.
Garnish with mint leaves , edible flowers , or a few extra seeds for texture.
Tips & Variations
6
Don’t overheat the gelatin —it weakens setting power.
Can’t find passion fruit? Try mango, raspberry, or lemon curd as a topping.
Vegan version: Use coconut cream and agar-agar in place of dairy and gelatin.
Make ahead: Panna cotta keeps well in the fridge for 2–3 days .
Passion Fruit Panna Cotta
Visited 4 times, 1 visit(s) today
